Bunched Vegetables
"Adding crunch and flavor to every meal"
Bunched vegetables such as carrots, beets, and turnips are popular for their convenience and freshness, typically harvested when leaves are still attached, adding extra flavor to the vegetable.
Also known as
Root crops, Leafy greens, Stem vegetables
Botanical name
N/A
Product Details
PLU Code
4071
4-digit conventional code
Category
Vegetables
Celery › Small
Origin
Globally cultivated, with main producers being Netherlands, US, China, and India
Temperature
32°F to 50°F (0°C to 10°C)
Shelf Life
1 to 5 days, depending on the specific variety
Status
Approved
About Bunched Vegetables
Bunched vegetables require proper pre-cooling to prevent moisture from accumulating and causing rot during transportation and storage.
Nutrition Information
Since you're referring to Bunched Vegetables as a category, I'll provide general information about one common type of bunched vegetable, which is bunched spinach or beet greens. However, most commonly bunched vegetables are spring onions or scallions. Assuming the last I will provide you the following nutritional facts for one serving size of 100 grams of bunched scallions.
Energy 167 kJ, protein 1.8 g, fat 0.2 g, saturated fat 0.03 g, carbohydrates 4.2 g, fiber 2.6 g, sugar 1.2 g, sodium 1 mg, potassium 276 mg, vitamin A 10 mcg, vitamin A1 2 mcg, vitamin K 207 mcg, folate 64 mcg.
Storage & Handling
Maintain consistent refrigeration, avoid water, and prevent moisture buildup to prolong shelf life.
Temperature
32°F to 50°F (0°C to 10°C)
Humidity
80% to 90%
Packaging
Breathable bags or boxes, keep away from heat sources
Shelf Life
1 to 5 days, depending on the specific variety
Storage Notes: Specific varieties may have different temperature and humidity requirements. Check individual product specifications as needed.
Search PLU Codes
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PLU Reference
4-digit codes: Conventional produce
5-digit (9xxx): Organic produce
5-digit (8xxx): GMO (rarely used)
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